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Khmer-Style Cambodian Yellow Curry

Jackie Kearney

Khmer-Style Camobodian Yellow Curry

This rich, satisfying, punchy curry will warm you on a cold winter’s night.

1 medium potato, peeled and cubed
120g green beans, trimmed
120g butternut squash, peeled and cubed
180g cauliflower florets
To make the paste:
5-6cm root fresh turmeric (or 1 scant tsp powdered)
½ tsp paprika powder
4 garlic cloves
5-6cm thumb of fresh ginger
5-6cm thumb of fresh galangal
4 red chillies
1 small-med red onion
2 lemongrass stems
10 kaffir leaves, fresh or frozen
500ml veg stock (or use water)
1 can of coconut milk
2-3 tbsp vegan fish sauce (or substitute light soy)
1 tbsp brown sugar
½ cup roasted peanuts, roughly chopped (optional)
Drizzle of chilli oil (optional)
Veg oil for frying

Check out Jackie’s website, The Hungry Gecko for more tantalising vegan street food recipe ideas!

Parboil the cubed potato until just starting to soften, about 6-7 minutes. Then blanch the cauliflower florets for a minute or two. Set the vegetables aside.

Place all the spice paste ingredients in a blender or food processor and blitz until forms a smooth paste.

Add a little oil to a large pan, and gently fry the curry paste. Add the stock or water, vegan fish sauce or soy sauce (if using) and brown sugar. Bring to boil, add the squash and simmer for 7-8 minutes.

Then add the cauliflower, potatoes and green beans, simmer for another 2 minutes, then add the coconut milk. Season with salt to taste, and bring back to boil and simmer gently for a few more minutes.

Serve with freshly steamed jasmine rice. Drizzle with a little chilli oil (if using) and scatter some chopped peanuts on the side.

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